Split Pea Tofu (High Protein, Easy)

Looking for a plant-based protein option? This easy and delicious split pea tofu recipe is a great alternative to traditional soy tofu. Learn how to make it here!

Introduction To Split Pea Tofu

Dried split peas make terrific split pea soup. But did you know they can also be used to make split pea tortillas, split bread and split pea rolls, split pea meatballs, and split pea nuts (an alternative to tree nuts)? No doubt about it, split peas are powerhouses for innovative high protein, plant-based eats.

It is time for another split pea wonder: Split Pea Tofu.

My plan was to develop, test, and post a split pea tofu recipe shortly after developing my Mind-Blowing Red Lentil Tofu recipe and Easy DIY Bean Tofu recipe. However, I could not make it work. My results were not tofu, but, instead, semi-set split pea mush (reminiscent of the nursery rhyme “pease porridge in the pot, nine days old.”)

I thought I was done. But I wasn’t (I only needed a two year break 😆). And after many dirty pots and pans, I finally nailed this tofu recipe to share with all of you.

Making it is easy and waste-free, and the results are firm, springy, and neutral in taste (hallelujah!).

Recipe Benefits

• High in protein (10 grams per serving)
• High in fiber (11 grams per serving)
• Soy-free
• Frugal
• Vegan (no eggs, no dairy)
• Made with 1 ingredient (plus water & optional salt)
• No waste
• Easy to make
• Grain-free
• Gluten-free
• Oil-free
• Nut-free
• Seed-free

Ingredients Needed

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

The only ingredient needed for this homemade tofu is dried split peas. You can use either green split peas or yellow split peas.

Making the recipe also requires regular tap water. I recommend adding salt to the tofu, but it is optional (and/or adjustable) depending on your needs and tastes.

Important: Yellow split peas and chana dal look very similar, but are not the same (and, hence, cook differently). Split peas are dried English sweet peas, while chana dal are split chickpeas.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

If you have made my red lentil tofu, you will be familiar with many aspects of the split pea tofu-making process. However, there are several very important differences with the soaking and cooking, so be sure to follow accordingly.

Step One: Rinse the Split Peas

Place the split peas in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried split peas

Step Two: Quick Soak the Split Peas

Combine the split peas and boiling water in a heat-safe bowl. Let stand for 20 minutes, or until the split peas are plump. Drain/ strain through a fine mesh sieve, or colander (discard soaking water).

If you prefer, soak the split peas overnight in room temperature water until plump. Rinse and drain, as described above.

Step Three: Blend the Split Peas

Place the drained split peas and 1.5 cups fresh water into a blender container (I used a bullet blender). Blend on high speed, stopping several times to scrape down the sides of the blender container, until completely smooth.

Step Four: Cook the Split Pea Mixture

Pour the split peas mixture into a medium-size, heavy-bottomed saucepan.

Whisk over medium heat, bringing to a simmer (do not boil). The split pea mixture will become thick within 2 to 3 minutes.

Keep whisking and cooking, even though it is already thick. This is very important, and different from making lentil tofu or bean tofu. Cook for a total of 8 to 9 minutes until the tofu is balling up on its own, and looks somewhat dry.

Step Five: Press & Smooth into Pan

Scrape the split pea tofu mixture into a flat bottomed dish. I use an 8×6 inch (20×15 cm) glass dish. Use any nonreactive pan of similar shape and size, or divide the mixture between two or more smaller containers.

Dip your fingertips in water to smooth and compact the tofu into an even layer.

The pan does not need to be oiled or sprayed with nonstick cooking spray. The tofu will release (with ease) from the pan once it is set.

Step Six: Chill the Tofu

Refrigerate the tofu, uncovered, for at least 1 to 2 hours / hrs until firm. The surface of the tofu will be slightly darker in color and look dry once it is set.

Step Seven: Unmold and Cut the Tofu

Run a dull knife around the edge of the baking dish before inverting the tofu onto a cutting board. The upended side of the tofu will be shiny and smooth.

Cut the tofu into the desired shapes and sizes you prefer for recipes and/or storing in the refrigerator. Split pea tofu, done!

Taste & Texture of the Split Pea Tofu

Split pea tofu is smooth, firm and creamy, with only a faint–and pleasant–flavor of peas. Overall, the flavor is neutral and very mild in taste.

Ways to Cook Split Pea Tofu

You can air-fry, skillet-fry, or bake split pea tofu.

• For air-frying: set your air-fryer to 400F (200C). You do not have to add any coating to the split pea tofu (the photo above has no coating), but if you are after an extra-crispy exterior, coat the tofu with some starch (e.g., cornstarch, potato starch or tapioca starch) , drizzle with a little bit of oil, and air-fry for 15 to 18 minutes.
• For baking: Follow the same method above (coat, drizzle or light spritz with oil) and bake on a parchment paper-lined baking sheet (400F/200C) for 18 to 22 minutes.
• For frying: You can fry the lentil tofu in a nonstick skillet, too. Add a small amount of oil to the skillet and cook until golden brown. Allow the sides to sear before turning.

Serving Suggestions

You can use this wonderful tofu–plain or cooked in one of the ways mentioned above– in place of soy tofu in a broad range of recipes.

• Soups and Main Dishes: Use in place of soy tofu in soups, curries, casseroles, stir-fries, and pasta dishes.
• Snack or Appetizer: Air-fry, fry, or bake the split pea tofu, as directed above, and serve with your favorite dipping sauce.
• Salads: Air fry, bake or sauté the tofu and add it to a wide range of salads for a high protein treat.

FAQ

• How should I store this green pea tofu? Leave the prepared tofu in the baking dish used as a mold, or cut and store in an airtight continuer, in the refrigerator, for up to 5 days.
• Can I freeze split pea tofu? Yes. Cut the tofu into cubes and place in an airtight container. Defrost the tofu in the refrigerator. The tofu will feel wet and springy once defrosted. Place the cubes between layers of paper towels to remove excess water (very gently press, as needed). Do not press hard or the tofu will fall apart.
• Can I vary the texture of this soy-free tofu (e.g., to make silken tofu)? No. This recipe yields a very firm tofu. Unlike bean tofu, chickpea tofu, and lentil tofu, it does not set with more water added (silken tofu texture). It also will not work with less water (too dry).
• Can I add flavorings directly to the split pea tofu? Yes! Fresh herbs (fresh mint leaves, parsley, cilantro), dried herbs (e.g., oregano, basil, thyme) , spices, nutritional yeast, chiles, sriracha, pepper, whatever flavors you like.
• Is split pea tofu ketogenic friendly? No, peas and other legumes are typically not included on strict ketogenic diets because, although high in protein, lentils are also high in carbohydrates. But if you are on a more general or less restrictive low-carb diet, split pea tofu may be suitable.
• Can I use fresh green peas or frozen green peas in place of dried split peas? No, that will not work.

Happy Cooking! Let me know if you give this a try, I would love your feedback.

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